CAS 8028 89 5 E150 caramel color for baking
Choose Bakechem's CAS 8028-89-5 E150 caramel color for baking to achieve a rich, uniform brown hue in your baked goods. This high-quality CAS 8028 89 5 E150 caramel color is perfect for enhancing the visual appeal of bread, cakes, pastries, and cookies without altering their flavor. Bakechem's E150 food color is known for its consistency and stability under heat, ensuring your baked products look appealing and professionally finished. With its easy-to-use formulation, Bakechem's CAS 8028 89 5 E150 caramel color is an excellent choice for both home bakers and commercial bakeries seeking reliable, vibrant results every time with bulk baking additives at competitive prices.
CAS 8028 89 5 E150 caramel color for bread
CAS 8028-89-5, E150 caramel color, is an ideal additive for bread baking. It imparts a rich, attractive brown hue, enhancing the visual appeal of various bread types without affecting taste. Bakechem's E150 caramel color is stable under baking conditions, ensuring consistent and uniform coloring in each batch. Its high-quality formulation helps achieve a professional, appetizing appearance, making it a preferred choice for both home bakers and commercial bakeries. Use Bakechem's E150 food color to elevate the look of your bread, making it more appealing to customers and enhancing its overall marketability.
Classifications of E150 Food Color
E150 food color, also known as caramel color, is a type of food additive made by heating carbohydrates (sugars) like glucose or sucrose. This process, called caramelization, creates a range of colors from pale yellow to dark brown, depending on the manufacturing method.
There are four classifications of E150 food color, each distinguished by the type of reactant (catalyst) used in the manufacturing process:
Class I (E150a): Plain caramel, caustic caramel, or spirit caramel. This class uses only heat and carbohydrates, resulting in a light yellow to golden brown color. It has a slight negative colloidal charge.
Class II (E150b): Caustic sulfite caramel. This class uses sulfites and ammonia in addition to heat and carbohydrates. It has a negative colloidal charge and a darker brown color than Class I. Commonly used in tea, whiskey, and brandy.
Class III (E150c): Ammonia caramel, baker's caramel, confectioner's caramel, or beer caramel. This class uses ammonia and sometimes sulfites during processing. It has a positive colloidal charge and a dark brown color. Used in soy sauce and beer.
Class IV (E150d): Sulfite ammonia caramel, acid-proof caramel, or soft-drink caramel. This class uses both ammonia and sulfites, resulting in the darkest brown to black color of all caramel colors. It has a strong negative charge over a wide pH range, making it highly versatile and widely used in the soft drink industry.
